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Ingredients
- Makes 8 sandwiches (2 Sandwiches)
- 30 minutes or fewer
- Pears add a sweet, juicy crunch to sandwiches—try them in place of tomatoes or other veggies.
- Walnut Pâté
- 1 cup walnut pieces (1/4 Cup)
- 1 1/2 cups cooked cannellini beans or 1 15-oz. can cannellini beans, rinsed and drained (5 Tbsp)
- 2 Tbs. lemon juice (1 1/2 tsp)
- 2 cloves garlic, minced (1/2 tsp)
- 2 tsp. olive oil (1/2 tsp)
- Sandwiches
- 16 slices whole-grain bread (4 Slices or use Pita Pocket)
- 4 large jarred roasted red bell peppers, rinsed, drained, and halved (1 pepper)
- 2 large Anjou, Bartlett, or Concorde pears, peeled and sliced (1/2 of a pear)
- 2 cups baby arugula (1/2 Cup)
- ____________________________________
- MAKES 2 SANDWICHES
- 30 minutes or fewer
- Pears add a sweet, juicy crunch to sandwiches—try them in place of tomatoes or other veggies.
- Walnut Pâté
- 1/4 cup walnut pieces
- 5 Tbsp cooked cannellini beans or 1 15-oz. can cannellini beans, rinsed and drained
- 1 1/2 Tsp. lemon juice
- 1/2 tsp cloves garlic, minced
- 1/2 tsp. olive oil
- Sandwiches
- 4 slices whole-grain bread (or use Pita Pocket)
- 1 large jarred roasted red bell peppers, rinsed, drained, and halved (1 pepper)
- 1/2 large Anjou, Bartlett, or Concorde pears, peeled and sliced
- 1/2 cups baby arugula
Details
Adapted from vegetariantimes.com
Preparation
Step 1
1. To make Walnut Pâté: Preheat oven to 350°F. Spread walnuts on baking sheet, and toast in oven 7 to 10
minutes, or until browned, shaking pan occasionally.
2. Transfer walnuts to bowl of food processor; add beans, lemon juice, garlic, oil, and 1/4 cup water. Purée
until smooth. Season with salt and pepper, if desired.
3. To make Sandwiches: Spread each of 8 bread slices with 3 Tbs. Walnut Pâté. Top each with red bell
pepper half, 2 pear slices, and 1/4 cup arugula. Spread remaining 8 bread slices wih 1 Tbs. Walnut Pâté.
Place on top of sandwiches.
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